Vegetarian Ciorba Radauteana

Immerse yourself in the hearty flavors of **Vegetarian Ciorba Radauteana**, a plant-based twist on a classic Romanian sour soup. Packed with wholesome vegetables like carrots, celery, and parsnips, this comforting dish features a velvety broth enriched with a silky blend of sour cream and egg yolks. Infused with the brightness of fresh parsley and a tangy kick of lemon juice, it’s a delightful balance of creaminess and acidity. Perfect for a cozy meal, this vegetarian ciorba is easy to prepare in under an hour, making it an ideal weeknight dinner option. Serve it steaming hot with crusty bread for the ultimate experience in European-inspired comfort food. Whether you're searching for a nutritious recipe, a taste of Romanian cuisine, or a satisfying vegetarian soup, this is a must-try!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium, diced carrots
• 2 medium, diced celery stalks
• 1 large, diced parsnip
• 1 large, finely chopped onion
• 4 minced garlic cloves
• 8 cups vegetable stock
• 2 bay leaves
• 1 bunch, chopped fresh parsley
• 0.25 cup lemon juice
• 1 cup sour cream
• 3 egg yolks
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper
• 2 tablespoons sunflower oil

Directions

Step 1

In a large pot, heat the sunflower oil over medium heat.

Step 2

Add the chopped onion and sauté for 5 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.

Step 4

Add the diced carrots, celery, and parsnip to the pot. Cook for about 5 minutes, stirring occasionally.

Step 5

Pour in the vegetable stock and add the bay leaves. Increase the heat and bring the mixture to a gentle boil.

Step 6

Once boiling, reduce the heat to maintain a simmer and cook for 20-25 minutes, or until the vegetables are tender.

Step 7

In a separate bowl, whisk together the sour cream and egg yolks until smooth.

Step 8

Gradually temper the sour cream mixture by adding a ladleful of hot soup into the bowl, whisking constantly to prevent curdling.

Step 9

Slowly return the tempered sour cream mixture to the soup pot, stirring continuously.

Step 10

Add the lemon juice, salt, and black pepper to the soup. Adjust seasoning to taste.

Step 11

Let the soup warm through for another 2 minutes, without bringing it to a boil.

Step 12

Remove the bay leaves and discard.

Step 13

Stir in the chopped parsley just before serving.

Step 14

Ladle the soup into bowls and serve hot, with crusty bread or a side salad if desired.

Nutrition Facts

Serving size	(3282.7g)

Amount per serving	% Daily Value*
Calories	1974.6

Total Fat 106.8g	0%
Saturated Fat 42.3g	0%
Polyunsaturated Fat 24.3g
Cholesterol 668.5mg	0%
Sodium 7542.7mg	0%
Total Carbohydrate 219.8g	0%
Dietary Fiber 45.0g	0%
Total Sugars 77.4g
Protein 61.4g	0%

Vitamin D 54.9IU	0%
Calcium 1091.9mg	0%
Iron 16.8mg	0%
Potassium 6617.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 11.8%

Carbs: 42.1%